Roasted broccoli houmous with crudités
250 g, tenderstem
Calorie controlled cooking spray
1 can(s), large, drained
Tahini paste (Sesame paste)
1 teaspoons, level
Plain Soya Yogurt
½ zest(s) of 1
Lemon Juice, Fresh
Baby carrots, raw
2 stick(s), cut into 5cm lengths
1 portion(s), medium
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the broccoli and garlic into a large roasting tin, season to taste, then mist with cooking spray. Roast for 25 minutes until golden and tender. Roughly chop the broccoli and squeeze the garlic cloves from their skins, then set aside to cool.
- Put the cooled broccoli and garlic into a food processor with the chickpeas, tahini, oil, cumin, yogurt, lemon zest and juice. Season to taste and blitz until smooth. Spoon into a serving bowl and serve with the vegetable crudités for dipping.